To prepare the beurre blanc, first mince the shallots. Using a small, heavy frying pan or a mallet (or a mortar and pestle if you have one), crush the pink peppercorns using a small. Cut the chilled butter into tablespoon-sized pieces, and set aside.

In a small saucepan over medium heat, combine the shallots, vermouth, white wine vinegar and crushed pink peppercorns. Bring mixture barely to a simmer, and allow the mixture to be reduced by about two-thirds, stirring the mixture constantly, until it reaches a syrupy consistency.

Reduce the heat under the saucepan to the lowest setting, and whisk in the cold butter cubes, one piece at a time, to slowly form the emulsion.

Once all of the butter has been incorporated into the peppery-vermouth mixture, season it generously with salt and pepper. If needed, add a few additional dashes of lemon juice to tweak the flavor of the sauce.

Keep an eye on the completed beurre blanc while the fish cooks, making sure to keep the sauce warm to the touch, whisking often to prevent the smooth sauce from splitting. This may require turning the stove burner on very low, then off altogether, to maintain the correct temperature. Residual heat from the pan will help to keep it warm.

Next, prepare the fish by heating the oil in a non-stick frying pan over medium heat. Pat the fish dry and season both sides generously with salt and pepper. Place the fish, presentation-side down in the oiled pan and pan-fry until fillet is just barely golden; about 3 – 4 min per side, (depending on the thickness of the filet). When the fish is cooked to desired degree of doneness, transfer to a serving platter.

Just before serving, strain the beurre blanc to remove the crushed peppercorns, yielding a flavorful but smooth sauce. Pour beurre blanc over the fish and serve immediately.

Preheat the oven to 450 F, while you prepare a baking dish: line an ovenproof baking dish with an oversized piece of “heavy duty” aluminum foil which is big enough to support the fish while still having the edges protrude.

Arrange the pieces of fish in the middle of the sheet of foil, and add the additional ingredients on top.

Take a second large piece of foil, and secure it to the lower piece of foil, making a little “packet” by folding the top and bottom sheets of foil together, sealing the edges and alternating sides.

Place the foil packet of fish (without the baking dish) in the oven for about 16 min, or until the fish is cooked thoroughly. If you prefer a browner, more crisp result, return the fish back to the oven in an oven safe container , having removed the top layer of foil half-way through cooking, after about 8 – 10 min.

Remove fish from the oven and transfer to a serving platter before serving immediately.

STEPS
Preheat oven to 400°F while you arrange salmon, in a single layer, on a baking sheet that has been coated with non-stick vegetable oil cooking spray.

In a small bowl, combine the black and white sesame seeds, along with and 3/8 tsp salt. Mix to thoroughly combine. Sprinkle the sesame coating evenly over both sides of the salmon fillets, pressing coating gently into the fish with your fingers.

Bake for about 14 min, or until you achieve your desired degree of doneness.

In a saucepan over medium heat, melt butter. Add oil to the pan and gently swirl to combine. Add the sliced green onions and cook for 2 min, stirring occasionally. Add then lemon slices; cook an additional 2 min.

Sprinkle remaining 1/8 teaspoon salt and pepper over the green onion mixture. Serve fish by placing one fillet on each plate.

Preheat oven to 425 degrees F (220 degrees C) while you oil an ovenproof dish. Combine bread crumbs, Parmesan cheese, Italian or Gusto Seasoning, and 1 tsp garlic powder on a shallow plate; make sure the ingredients are well combined.

On a different shallow dish, pour 1 Tbsp lemon juice.

Working with one fillet at a time, place a piece of fish on the plate with the lemon juice, season the piece to taste with kosher salt, black pepper, and a little additional garlic powder, if desired. Turn fish over in the lemon juice to moisten the fillet, and season.

Dredge fillet in the parmesan-bread crumb mixture, patting it all over to coat each side completely.

Place fillet in prepared oiled baking dish; repeat process with remaining fish. Sprinkle a little lemon juice over entire pan, and drizzle with a little more olive oil.

Bake fish for about 20 min, or until fish easily flakes with a fork and fillet edges are brown.